Sushi

Travel agenda

From Chilean Patagonia to luxury bell tents and Dr Who at Heathrow

Bluefin tuna sells for record £1m in Tokyo

A bluefin tuna sold for a record £1m million at a Tokyo auction today, nearly three times the previous high set last year — even as environmentalists warn that stocks of the majestic, speedy fish are being depleted worldwide amid strong demand for sushi.

The Big Six: Miami beach retreats

The Freehand, Indian Creek Drive

This hip hostel comes from the Sydell Group, notable for The NoMad and The Ace hotels in New York. Once again, they've drafted in Roman & Williams for the interiors (responsible for the industrial-chic look at the Ace), so low rates won't equate to a style compromise. At The Freehand, they've opted for a beach cabin feel, with wooden floors and nautical hues in the dorms and doubles. There's a tropical pool, a Broken Shaker cocktail bar and a new restaurant, The House, to come in March.

The Freehand, 2727 Indian Creek Drive (001 305 531 2727; thefreehand.com). Dorm beds start at $30 (£19), room only.

Food: Loyd Grossman to star in 'Eggs Factor' show

He has deliberated, cogitated and digested for long enough. More than 10 years after he quit the original Masterchef, Loyd Groooossman of the long vowels will activate his TV tastebuds again as a judge on Simon Cowell's new cookery show.

Donostia, 10 Seymour Place, London W1

As holidaymakers know, Donostia is the Basque name for San Sebastian, the lovely, sun-drenched municipality on the north coast of Spain that's capital of the Basque country. Tourists spill into it every year to, um, bask in the Bay of Biscay, to drink txakoli and nibble pungent snacks in the tiny bars of the Parte Vieja (or 'Old Part of Town') or sample the classier cuisine of the Michelin-starred Arzak restaurant.

The Big Six: Beach clubs in Ibiza

From a chic hangout in a quiet cove to a left-field chill-out bar that aims to channel "the hippy spirit of India in the Eighties"...

More headlines

No, Mr Bond, I expect you to dine

He insists on seasonal ingredients, is keen to sample the most exotic of local cuisines, and waxes lyrical about his breakfast. Charlotte McDonald-Gibson wonders if 007 was the prototype foodie